Chef
Jessie Prawlucki

Philadelphia

My Venues

Fond
1537 S 11th St
Philadelphia, PA

Accolades

Nominee for Outstanding Pastry Chef
James Beard Foundation
Top Up-and-Coming Restaurant
Zagat Survey

ChefsFeed Winner
One of the Best Things to Eat in Philly

View all accolades ▾

Where I Go Out

Sushi & sashimi combination

Zama

$$$, Sushi, Japanese, Full Bar, Sake Bar, Center City

"We get to see less-common items on Zama's sushi platter, like several different varieties of Japanese bass. The sushi is always fresh and beautifully presented."

Chef

Jessie Prawlucki

Fond

Spicy crispy cucumber

Han Dynasty

$$, Reservations, Szechuan,

"The mouth-numbing Sichuan peppercorns, and well-balanced combos of Chinese spices make these cucumbers refreshing and addictively spicy. It's the kind of masochistic heat you can't resist."

$$, Pub, Bar, Pizza, Karaoke, East Passyunk Crossing

"The many crispy and chewy layers of dough, salty pepperoni and soft mozzarella from this noisy neighborhood bar and cafe always satisfy my after-work, late-night cravings. With a nice cold beer, you can't beat this stromboli."

$$$, French, Bella Vista

"Even stuffed with foie gras and beluga lentils, the pig's feet at Bibou are something most people would never imagine could be so tasty. Chef-owners Pierre and Charlotte Calmels bring a welcomed French experience to Philadelphia."

Chef

Jessie Prawlucki

Fond

At My Venues

Malted milk chocolate ice cream

Fond

$$$$, Modern, Full Bar, New American, Passyunk Square

"Save room for dessert at Fond. I adore the malted 'sundae' with velvety ice cream, an infallible chocolate/peanut butter flavor combination. The crunch of peanut brittle on top is a must-have."

$$$$, Modern, Full Bar, New American, Passyunk Square

"My Passyunk neighbor Lee Styer braises Berkshire pork in Dijon jus, a classic French treatment. The pig has a tender interior and slightly crispy exterior. It's porky greatness all around."

$$$$, Modern, Full Bar, New American, Passyunk Square

"A multi-course tasting menu at a BYOB is hard to find, and I always enjoy this one, especially when Lee Styer includes his pâté or chicken liver mousse. I always book the single chef's table in the backyard. On a nice day, surrounded by plants and herbs, it’s hard to beat."

Chef

Jon Cichon

Lacroix at The Rittenhouse

Sweetbreads

Fond

$$$$, Modern, Full Bar, New American, Passyunk Square

"The textures are so important to this dish from BYOB Fond. The crunchiness of fennel, the crispiness of the sweetbreads and the creaminess of the tarragon aioli... they all blend so well."

$$$$, Modern, Full Bar, New American, Passyunk Square

"Gotta love a restaurant that has crispy veal sweetbreads as an appetizer, and chef Lee Styer at tiny South Philly BYOB Fond always has a rendition on his menu. The current preparation with caramelized fennel and tarragon aioli is bold but delicate, and always perfectly executed."